Chicken With Asparagus Mushroom Thyme Recipes

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

SAUTEED CHICKEN WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
• To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Steps:

• Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
• Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
• Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
• Serve over hot fettuccini, with fresh grated parmesan on top.

ASPARAGUS & MUSHROOM CHICKEN

Steps:

• 1. Add the olive oil & minced garlic to a skillet and turn heat to medium. Cut chicken breasts into strips and add to skillet.
• 2. Cut asparagus spears into smaller pieces and add to skillet when chicken is just about done. Add the lemon juice and salt & pepper.
• 3. Add the mushrooms and stir. Cook until mushrooms are still firm, but cooked. Add more salt & pepper if needed. Serve with rice or pasta. This would also be great on a baked potato.

GARLIC CHICKEN WITH ASPARAGUS AND MUSHROOMS

Steps:

• Pre-heat oven to 375°F.
• Pound the chicken breasts flat.
• Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.
• Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake at 375°F for 30 minutes. Let stand for 2-3 minutes before serving.
• Serve with steamed vegetables or leafy green salad.

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package directions.
• Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
• Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
• Transfer chicken to a plate.
• Add the other tablespoon oil to skillet.
• Stir-fry asparagus, onion, and garlic for 3 minutes.
• Add mushrooms and stir fry 3 more minutes.
• Add water, cover and steam 2-3 minutes or until asparagus is tender.
• In a little bowl, mix together the stir-fry sauce and oyster sauce.
• Add sauce to skillet and also add the chicken back to the skillet.
• Stir-fry a minute or so until heated.
• Serve over hot cooked rice.